Ingredients
Main Ingredients
- 2 cans cream of mushroom soup
- 1 (15 oz) jar of cheese sauce
- ¼ cup butter, melted (plus extra for greasing the dish)
- 1 cup milk
- 32 oz frozen chopped broccoli, thawed
- 2 cups quick-cooking rice (parboiled "minute rice")
- 1 medium onion, diced
Instructions
- Preheat and prepare: Preheat the oven to 350°F. Grease a 9×13-inch baking dish with butter to prevent sticking and set it aside.
- Make the sauce mixture: In a large mixing bowl, whisk together the cream of mushroom soup, cheese sauce, melted butter, and milk until the mixture is smooth and well combined.
- Add vegetables and rice: Stir in the thawed chopped broccoli, quick-cooking rice, and diced onion to the sauce mixture, ensuring all ingredients are evenly distributed.
- Assemble the casserole: Pour the combined mixture into the prepared baking dish and spread it out evenly to ensure consistent cooking.
- Bake the casserole: Place the baking dish in the preheated oven and bake for 45 to 55 minutes, or until the casserole is bubbly and the top is golden brown.
- Cool and serve: Remove the casserole from the oven and let it cool for 10 minutes before serving to allow it to set and enhance flavors. Enjoy your delicious cheesy broccoli rice casserole!
Notes
- Make sure to thaw the frozen broccoli completely and drain any excess moisture to prevent a watery casserole.
- Use quick-cooking rice for a shorter cook time and proper texture; regular rice may require adjustments in cooking time and liquid.
- Feel free to add cooked chicken or ham for a heartier meal.
- For a crispier top, sprinkle some shredded cheese or breadcrumbs during the last 10 minutes of baking.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
